Rouennaise sauce
Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors".[1]
![](../I/Caneton_Rouennaise_%C3%A0_la_Presse.jpg.webp)
Caneton Rouennais à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise
See also
- List of duck dishes
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